Step by step
Wash and peel the vegetables. Fit the 9 cup Food Processor with the Reversible medium slicing/shredding disc (shredding side). Turn to speed 1 and grate the potatoes and onion.
Put the grated vegetables on a strainer placed over a bowl and press down with a small plate. Place a jar or something heavy on the plate to press out the liquid. Leave in the fridge for 1-2 hours. After the vegetables have drained, discard the liquid. There will be starch accumulated at the bottom of the bowl. Add the grated vegetables to the starch and mix in an egg.
Heat up vegetable oil in the pan. The pancakes will be shallow fried, so you need 0.5-1cm of oil in the pan. Using a ladle or a large spoon, shape the pancakes in the pan. Fry until golden on both sides, flipping half way through. Remove from the pan and place on paper kitchen towels to remove excess fat. Serve warm, topped with sour cream and seasoned with salt and fresh herbs.